FOOD DIARY: chicken schnitzel

Last night was Diane’s turn in the kitchen and she always does a remarkable job on Friday because Friday is Party Night at the Johnson’s.

Diane began the festivities with a great Manhattan made the way it is supposed to be made: with, in this case, Jim Beam Rye.  She served it accompanied by a small bowl of crisps just as the Savoy Hotel did in ’71.

Our main was at my request: chicken schnitzel with a side of baked cubed pumpkin.

After the dinner was our usual cleansing salad.

This delightful meal was accompanied by a bottle of Cre’mant de Limoux from the winery of Grand Cuve’e 1531 de Aimery.

A lovely evening we did pass!

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